Millet+seed crackers topped with avocado and peppers

Yum. Normally I don't like millet as it can be a bit, well, blah (you know that slightly bland taste that I'm talking about) but with the right ingredients added, it actually tastes pretty good.

I got experimental one day while making some millet porridge. There was so much left over so I decided to add some coconut flour and try to make crackers.

The recipe is so basic.

To serve 2 people (10 crackers) 

This is all approximate, guess as you go, feel it, you don't always have to measure.

2.5 cups of millet

1/3 cup of chia seeds

1/3 of flaxseeds (linseeds)

1/2 cup of coconut flour

3 cups of water

Pinch of salt

1 Tablespoon olive oil

Bring the millet, chia seeds and flaxseeds to the boil, stir, turn slightly down, continue stirring until all of the water has evaporated (approx 8 minutes). Remove from heat, add the coconut flour. Preheat the over to 160C.

Flour the baking tray. Press mixture into 5x8cm rectangles down on tray. Bake in the oven for 10 minutes. Remove from oven, let stand to cool for 2 minutes. Remove from tray

Serve with topping of choice (my choice was avocado and red peppers/capsicum).